Flat Iron Steak with Brandy Peppercorn Sauce
2 Ranchly Flat Iron Steaks
1 Shallot, minced
1 tsp coarsely ground black pepper
2 oz Brandy
1 cup beef stock
1 tsp tomato paste
2 tbsp butter, split
3 tbsp flour
Whisk together flour and butter in small saucepan over medium heat to make roux (thickener). Whisk in beef stock and tomato paste. Heat until boiling and thickened. Set aside.
Heat sauté pan over high heat. Season steak with salt and coat the steak with coarsely ground pepper. Sear steak on both sides, about 45 seconds and remove from pan. Turn heat down to medium and add shallot, scraping all browned bits form bottom of pan. Add meat back to pan and add the brandy (it is ok if the liquid catches fire, it is called "flambe"). Remove the meat again to rest and add the thickened stock and add the last tablespoon of butter. Mix and pour sauce over steaks and enjoy!
Great served with any kind of potato dish or vegetable.